NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork back ribs

1 tsp Sea salt

0.5 tsp Black pepper

0 tbsp Avocado oil

1 cup Carrots

1 cup Daikon radish

1 tbsp Fresh ginger

3 cloves Garlic

4 cups Water

1 tbsp Coconut aminos

1 cup Baby bok choy

1 stalk Green onion

PREPARATION

• 1

  Season the pork ribs evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the ribs until they are golden brown on all sides.

• 3

  Place the seared ribs into the bottom of a slow cooker.

• 4

  Add the sliced carrots, cubed daikon radish, minced ginger, and smashed garlic cloves to the pot.

• 5

  Pour in the water and coconut aminos, ensuring the liquid covers the ribs and vegetables.

• 6

  Set the slow cooker to low for 7 to 8 hours, or high for 4 hours, until the pork is tender and easily pulls away from the bone.

• 7

  During the last 15 minutes of cooking, stir in the chopped baby bok choy until wilted.

• 8

  Ladle the soup into large bowls and garnish with thinly sliced green onions.